Pumpkin olive oil snacking cake with maple olive oil glaze
Claire Saffitz x Dessert Person · ♥ 12.3K likes · 383.3K views · 15 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g light brown sugar
- ½ tsp kosher salt
- 100 g confectioners sugar
- 2 tbsp olive oil
- 2 tbsp maple syrup
- neutral oil
Coat the inside of the loaf pan with a little oil and line it with parchment on two sides, with an overhang to lift the cake out.
Greasing and lining the loaf pan
- 2 whole eggs
Whisk the two eggs and the light brown sugar until foamy, pale and homogenous, about a minute.
- ½ cup olive oil
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp cardamom
- 0.125 tsp ground allspice
- black pepper
Whisk in the olive oil, pumpkin puree, salt, cinnamon, cardamom, allspice and a few grinds of black pepper until smooth and emulsified.
Oil, pumpkin and the spice blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ cup flour
Add the baking powder, baking soda and flour straight to the bowl and stir well with a rubber spatula, reaching the bottom; the batter is thick.
Leaveners and flour in one bowl
Bake at 350F for 50 to 60 minutes (about 55), until puffed and golden, a toothpick in the centre comes out clean, and it smells of warm spice.
- ½ tbsp warm water
Glaze: whisk the confectioners sugar with the maple syrup and olive oil until smooth, then add warm water a little at a time, starting with about half a tablespoon, until pourable but thick enough to drip slowly. Add a pinch of salt.
Pour the glaze across the top in one sweep and ease drips down the sides with a spoon, leaving some of the top uncovered.
- salt
- pumpkin seeds
- flaky salt
Before it sets, sprinkle with toasted pumpkin seeds and a little flaky salt.
Slice from one end; the glaze keeps hardening as it sits. Keeps well on the counter for a few days.